Mixed Greens

Total Page:16

File Type:pdf, Size:1020Kb

Mixed Greens Mixed Greens COMMUNITY NEWSLETTER This month, mixed greens were purchased from: Why eat mixed greens? During March, Nourish Mixed greens help make your body strong. The will be serving after school snacks featuring mixed greens, along darker the leaves, the better they are for the with educating students on how body! Mixed greens are high in vitamin A which it is grown, harvested & prepared. Nourish will be at the following elementary keeps your eyes, skin and bones healthy. They schools in Sheboygan and Plymouth: Longfellow, Grant, Jefferson Fariview, are also an excellent source of vitamin K, which Horizon, Parkview. your body uses to stop cuts and scrapes from bleeding while starting the healing process. Did you know? How much do • There are four main types of lettuce: butterhead, Recommended Daily Amount of I need? crisphead, looseleaf and Fruits and Vegetables* 1 cup of lettuce romaine. Each type has to is equal about 2 handfuls. many varieties. Ages 5-12 Ages 13 and up need Kids 1 cup of lettuce • In the United States, lettuce day and per Males 2 ½ - 5 cups 4 ½ - 6 ½ cups adults need is the second most popular of lettuce 2 cups Females 2 ½ - 5 cups 3 ½ - 5 cups per day. vegetable (behind potatoes). vary the Try to • Americans eat 30 pounds of types of lettuce *If you are active, eat the higher number of cups per day. you eat every lettuce every year! day so body gets your • Christopher Columbus many different types of brought lettuce to the nutrients! United States. Ways to eat mixed greens • Add different varieties to sandwiches and wraps. Nutrition Facts Serving Size: 1 cup green leaf lettuce, • Use romaine lettuce leaves as wraps and shredded (36g) fill with your favorite ingredients. Amount Per Serving Calories 5 Calories from Fat 0 • Make a salad with the lettuce and use % Daily Value* fruits, seeds and nuts to liven it up! Total Fat 0g 0% Saturated Fat 0g 0% • Add color to salads with carrot strips, Trans Fat 0g shredded purple cabbage, apples, Cholesterol 0mg 0% Sodium 10mg 0% oranges or dried berries. Total Carbohydrate 1g 0% Dietary Fiber 1g 2% • Make homemade low-fat salad dressing Sugars 0g to use on your salads. Try out different recipes. Protein 0g Vitamin A 53% Calcium 1% Vitamin C 11% Iron 2% In Wisconsin, FoodShare assists low-income families and individuals to buy nutritious food. Visit access.wisconsin.gov or call 1-800-362-3002. Made possible with funding from the Centers for Disease Control and Prevention and the Wisconsin Department of Health Services. Material adapted from Harvest of the Month produced by the CA Department of Public Health’s Network for a Healthy California with funding from USDA SNAP. Cook together... Caesar Salad Wrap torn into bite-size pieces 1 head romaine lettuce, 4 tomatoes, chopped Buy fresh, buy local 2 TBSP green onion, chopped dressing There are many types of lettuce. 6 TBSP reduced fat Caesar Some grow in heads while others 2 TBSP Parmesan cheese are called salad mix greens be- 6 fat-free flour tortillas cause they grow in loose leaves. except flour tortillas. No matter the type, lettuce grows combine all ingredients, 1) In a large bowl, tortilla. the best in cooler weather mostly of salad mixture in each 2) Place equal amounts in early spring and in late fall. 3) Serve on a plate. Check out local farmers’ markets fat, 14 g carbohydrates, for the freshest lettuce! serving: 82 calories, 2 g Nutrition information per mg sodium. 3 g protein, 1 g fiber, 191 Shopper’s tips • Look for dark green leaves of lettuce that are firm – not limp • When you get your lettuce home, wrap it in a slightly damp paper towel. Then place it in a plastic bag with holes in it for air. To get holes in the bag, make small slits in it with scissors before you put the lettuce in. • Lettuce can be stored in the refrigerator for up to one week. • Before eating your lettuce, wash the leaves with cold water and pat dry. Get physical! • Spring cleaning is not just for your house! Go for a walk with your family and pick up trash along the way. This is a great way Document modified by Sheboygan to stay active while keeping the earth beautiful and clean. Area School District in collaboration with Plymouth School District SM.
Recommended publications
  • In a Healthy Vegetarian Diet
    ⅓⅓⅓ VEGAN? If you’re following in a Healthy a vegan diet, consider smart substitutions Vegetarian Diet like quinoa, avocado, chickpeas, sunflower seeds, CHOLINE almond or soy cheese, tofu, sour cream and The U.S. Healthy Vegetarian Eating Pattern is one of three eating patterns included in the 2015–2020 Dietary Guidelines coconut oil. for Americans, and it’s rich in legumes, soy products, nuts and seeds, and whole grains.1 For people on a vegetarian diet, it can be especially important to make sure food choices are helping meet daily nutritional needs. Choline is an essential nutrient for health at all life stages2 and it is most abundant in animal-based foods. Nine out of 10 Americans don’t meet the daily recommended choline goal of 550 mg,3 and this can be even more challenging for vegetarians. To ensure choline needs are met, vegetarian eaters should aim to make choline a priority, and choline-fortified foods and supplements may be critical. VEGETARIAN DIET* CHOLINE-FOCUSED VEGETARIAN DIET* Fruit & Nut Oatmeal Fruit Smoothie + Trail Mix Bar 1 1 cup cooked oats /2 cup nonfat Greek yogurt 1 1 /3 cup raspberries /2 cup soy milk 1 tablespoon each: honey + flaxseeds 1 cup spinach 1 2 tablespoons low-fat granola /2 cup each: frozen peaches + frozen raspberries 1 /2 oz. chopped walnuts 1 tablespoon wheat germ BREAKFAST 1 cup soy milk 1 trail mix bar Apple + Cheddar Cheese Stick Apple + Roasted Almonds 1 1 1 /2 oz. low-fat cheddar cheese /2 oz. roasted, unsalted almonds (about 11 almonds) 1 small apple 1 small apple SNACK Latin-loaded Sweet Potato Caprese Pasta 1 medium baked sweet potato with skin 1 1 /2 cups cooked whole grain pasta 1 2 cup cooked brown rice 1 / /3 cup cherry tomatoes 1 /4 cup low-sodium black beans 2 oz.
    [Show full text]
  • Choline for a Healthy Pregnancy
    To support healthy for a Healthy weight gain and keep up with the nutritional needs of both mom and Pregnancy the developing baby, CHOLINE additional nutrients are necessary. Nine out of 10 Americans don’t meet the daily recommended choline intake of 550 mg1,2 and it can be challenging to reach this goal even when choosing choline-containing foods like beef, eggs, wheat germ and Brussels sprouts. Choline is particularly important during pregnancy for both mom and baby because it supports healthy brain growth and offers protection against neural tube defects. Women are encouraged to take a prenatal supplement before and during pregnancy to ensure they’re meeting vitamin and mineral recommendations. In fact, the American Medical Association recommends that choline be included in all prenatal vitamins to help ensure women get enough choline to maintain a normal pregnancy.3 Look for a prenatal supplement that contains folic acid, iron, DHA (omega-3s), vitamin D and choline. Consider smart swaps to get the most choline in your diet for a healthy pregnancy, as well as optimal health after baby arrives. PREGNANCY EATING PATTERN* CHOLINE-FOCUSED PREGNANCY EATING PATTERN* 1 1 hard-cooked egg 1 2 cups toasted whole grain oat cereal / 1 large peach 1 cup nonfat milk 1 1 slice whole grain bread /3 cup blueberries 1 1 tablespoon jelly /3 cup sliced banana BREAKFAST 1 cup nonfat milk 1 /2 whole grain bagel 1 whole wheat tortilla 2 tablespoons peanut butter 2 tablespoons peanut butter 1 small apple 1 SNACK 1 /2 large banana /2 cup nonfat vanilla Greek yogurt 2 slices whole grain bread 3 oz.
    [Show full text]
  • Calcium Essentials - It’S More Than Bones! Deficiencies Hink Calcium and Most People Think Calcium Has Many Vitamin and Mineral Synergists
    The Nutritional Essentials Issue Sixteen “Calcium is put to work in the body in numerous forms . The blood Mark W. Homison, DC From the Pen of contains calcium in at least a half a dozen forms . From a nutritional Mark Homison, Jr, DC Dr. Royal Lee viewpoint, probably, the differences in various forms of calcium therapy 20726 Route 19 (1895-1967) Inventor, are due to differences in vitamin reserves, as vitamins A, C, D and F in Cranberry Twp., PA 16066 Scientist, Genius, Founder of particular, are known to regulate calcium balances between the blood, 724-776-9620 Standard Process, Inc. lymph and intracellular fluids. Royal Lee, DDS A Partial List of Conditions Related to Nutritional Calcium Essentials - It’s More Than Bones! Deficiencies hink calcium and most people think Calcium has many vitamin and mineral synergists. bone health. Growing bones, thinning Allergies - Hay Fever Vitamin D improves absorption of calcium from food Ankle Swelling T bones, the risk of breaking bones. and promotes deposits of calcium in the bones. Arthritis More calcium would make bones healthy, Back Pain right? Perhaps – but our body is quite Healthy fats carry calcium and its fat soluble vitamin Blood pressure - complex and the right calcium and the right co-factors in the blood and fatty acids control the High or Low synergists for that calcium are the real movement of calcium through cell membranes. answers to calcium health! Let’s learn why. Bronchial Conditions Parathyroid hormone moves calcium into the blood; Bursitis calcitonin, a hormone from the thyroid gland, moves Circulation, Poor Calcium is Involved in Over 200 calcium into the bones.
    [Show full text]
  • Salad Greens
    A Plain Language Guide Growing Fresh Market Salad Greens A. C. Newenhouse The Wisconsin Farm Center has more information about services to help beginning farmers. To find this information on the internet look under the heading Farming and Agriculture at http://datcp.state.wi.us/. Your local county Extension office also has more information for fresh market farmers. Go to http://www.csrees.usda.gov/Extension/. Click on your state and then your county to find the Extension office near you. 1 Plant Description ..............................................................................2 Lettuce ......................................................................................................................2 Contents Spinach ....................................................................................................................2 Swiss chard ..............................................................................................................3 Asian greens ............................................................................................................3 Specialty greens ......................................................................................................3 Site selection ............................................................................................................3 Variety Selection................................................................................4 Table A. - Lettuce varieties........................................................................................4
    [Show full text]
  • Choline Metabolism in Response to Choline Intake, Pregnancy, And
    CHOLINE METABOLISM IN RESPONSE TO CHOLINE INTAKE, PREGNANCY, AND POLYMORPHISMS OF ONE-CARBON METABOLIC GENES IN HUMANS A Dissertation Presented to the Faculty of the Graduate School of Cornell University in Partial Fulfillment of the Requirements for the Degree of Doctor of Philosophy by Jian Yan January 2013 © 2013 Jian Yan CHOLINE METABOLISM IN RESPONSE TO CHOLINE INTAKE, PREGNANCY, AND POLYMORPHISMS OF ONE-CARBON METABOLIC GENES IN HUMANS Jian Yan Cornell University 2012 Choline, an essential nutrient, is critical in maintaining biomembrane integrity (via phosphatidylcholine) and supplying methyl groups for one-carbon metabolism (via betaine). Choline adequate intakes were established for the first time in 1998. However, little is known about the impact of pregnancy and genetic variation on choline metabolism and requirements. The overall goal of my research was to quantify the effects of pregnancy, genetic variation, and choline intake on biomarkers of choline metabolism. To achieve this goal, two separate feeding studies that employed stable isotope methodology were conducted. Study 1 examined the effect of the methylenetetrahydrofolate reductase (MTHFR) 677C→T genetic variant, and choline intake, on biomarkers of choline metabolism. Study 2 investigated the effect of pregnancy, and choline intake, on biomarkers of choline metabolism. Deuterium labeled methyl-d9-choline was administered in both studies as the tracer. Study 1 demonstrated that the MTHFR 677TT (versus the 677CC) genotype favors the use of choline as a methyl donor. MTHFR 677TT genotype enhanced the conversion of choline to betaine. In addition, when a higher choline intake was consumed, more of the choline was converted to betaine as opposed to entering the CDP-choline pathway for phosphatidylcholine synthesis among men with MTHFR 677TT (versus 677CC) genotype.
    [Show full text]
  • Nutrition Facts Labels** for Each Variety LE AF N Dry Erase Board and Markers *See Home Grown Facts (Page 3) for Varieties
    Health and Learning Success Go Hand-In-Hand With California’s bountiful summer harvest, it is a great time to demonstrate how students can eat a variety of colorful fruits and vegetables every day as part of a healthy, nutrient-rich diet. Research shows that school-based nutrition education promoting healthful eating and physical activity can improve academic performance. Harvest of the Month supports academic content standards to give students the chance to explore, taste, and learn about the importance of eating fruits and vegetables. It can support students in making healthy food choices. Exploring California Salad Greens: Taste Testing What You Will Need (per group of 3-4 students): n 1 cup each of several varieties of washed California grown salad greens* Network for a Healthy California n RED Printed Nutrition Facts labels** for each variety LE AF n Dry erase board and markers *See Home Grown Facts (page 3) for varieties. **Download labels from www.harvestofthemonth.com. Activity: n Make separate rows on board for each salad green variety. Label columns: appearance, texture, smell, E AIN sound, and flavor. OM R n Observe and taste the first variety and discuss its characteristics within group. n Write sensory descriptions in appropriate column; repeat for each variety. n Compare and contrast the Nutrition Facts labels for each variety. n Take a poll to find out students’ favorite variety. Share results with school nutrition staff. For more ideas, reference: School Foodservice Guide – Successful Implementation Models for Increased Fruit and Vegetable Consumption, Produce for Better Health Foundation, 2005, pp. 39-42. Cooking in Class: Reasons to Eat Caesar Salad Wrap Salad Greens Makes 24 tastes at ¼ slice each One cup of salad greens provides: Ingredients: n An excellent source of vitamin K* n 1 head romaine lettuce, torn into (green leaf, red leaf, romaine, bite-size pieces butterhead, and iceberg).
    [Show full text]
  • 2 Dietary Standards
    Dietary Standards 2 Introduction Setting the Standards Recommended Dietary Allowances (RDAs) Dietary Reference Intakes (DRIs) Dietary Guidelines Overall Nutrition Goals for the Nation Food Composition Tables Food Labels Requirements on the Food Label Nutrition Information New Rules for Updating the Nutrition Facts Label Health Claims on Food Labels Food Allergies and the Food Label Organic Products and the Food Label Food Guide Pyramid ChooseMyPlate Cultural Adaptations to the Food Guide Pyramid Choose Your Foods: Food Lists for Diabetes Go Ahead and Eat! Culinary Corner: Using the Mediterranean Pyramid for Menu Planning References Put It into Practice Ally’s Case Study Study Guide KEY TERMS Adequate Intake (AI) Choose Your Foods Lists for Nutrition Facts Panel ChooseMyPlate Meal Planning Recommended Dietary Dietary Goals Food Composition Tables Allowances (RDAs) Dietary Guidelines Food Label Scientific Method Dietary Reference Food Guide Pyramid Tolerable Upper Intake (UL) Intakes (DRIs) Healthy People 2020 Estimated Average Mediterranean Food Requirement (EAR) Pyramid 31 Eaton_etal_Food_Nutrition_and_Culinary_Art01E_Ch02_Printer.indd 31 25/07/16 5:00 pm 32 CHAPTER 2 DIETARY STANDARDS Introduction A wide variety of dietary recommendations are made by nutrition professionals. These recommendations are science- based observations that continually undergo changes. In order to study the nutritional needs of the population it is necessary to understand some of the methodology used in making recommendations. An organized, systematic approach known as The Scientific Method is employed to conduct this research. It consists of a series of steps to progressively solve a problem. These steps include: 1. Identification of the problem 2. Background research 3. The design of the hypothesis 4. Testing the hypothesis 5.
    [Show full text]
  • 494 Peroxidase Activity in Response to Applying Natural Antioxidant Of
    AJCS 5(4):494-499 (2011) ISSN:1835-2707 Peroxidase activity in response to applying natural antioxidant of essential oils in some leafy vegetables Seyyed Javad Mousavizadeh1, Shahram Sedaghathoor*2 1Member of young researchers club, Islamic Azad University, Rasht Branch, Iran 2Department of Horticulture, Faculty of Agricultural Science, Islamic Azad University, Rasht Branch, Iran *Corresponding author: [email protected] Abstract Based on the antioxidant property of essential oils, the effect of thyme, coriander and rosemary essential oils on reduction of peroxidase in celery (Apium graveolens var. dulce), spinach (Spinacia oleracea L.) and romaine lettuce (Lactuca sativa var. longifolia) were evaluated. For this reason, 50, 75, 100, 200 µl/100 ml and pure concentrations of essential oils were applied in vivo and in vitro on these leafy vegetables. The results revealed the antioxidant activity of essential oils provided significant differences among leafy vegetables (P<0.01). Peroxidase activity was affected by coriander concentrations and 200 µl/100ml concentration of rosemary essential oil (reductions in peroxidase activity >80%) in the in vivo condition, when the enzyme was obtained from celery. In vivo application of 200 µl/100ml of thyme and rosemary essential oils on the spinach provided 78 % and 81% antioxidant activity, respectively. In vivo 50 µl/100ml of thyme essential oil exerted the 73% antioxidant ability on the romaine lettuce. Keywords: Peroxidase, Essential oils, Antioxidant, Celery, Spinach, Lettuce. Introduction In recent years, consumption of leafy vegetables has been inhibit browning of celery (Vina and Chaves, 2006). On the increasing, especially in fresh diet for their nutritional value. other hand, the interest in the possible use of natural For example, spinach (Spinacia oleracea L.) is one of the compounds has notably increased (Lanciotti et al., 2004).
    [Show full text]
  • NUTRITION FACTS on Green Vegetables
    NUTRITION FACTS ON Green Vegetables Bell Peppers -Good source of Vitamin C, Thiamine, Vitamin B6, Beta Carotene, and Folic Acid. -Phytochemicals include Chlorogenic Acid, Zeaxanthin, and Coumeric Acid. -Has shown to prevent blood clot formation and reduce the risk of heart attacks. Broccoli -Excellent source of Vitamins A, C, and K, Folic Acid, and Fiber. -Good source of Potassium, Phosphorus, Magnesium, and the Vitamins B6 and E. -Has shown that it increases the ability of the liver to detoxify toxic compounds and decreases the growth of human papillomavirus. Celery -Excellent source of Vitamin C and Fiber. Good source of Folic Acid, Potassium, Calcium, and Vitamins B1, B6 and B2 . -Contains Phytochemical compounds known as coumarins. Coumarins are effective in cancer prevention and capable of enhancing the activity of certain white blood cells. They also lower blood pressure, tone the vascular system, and are possibly effective when used in case of migraines. -Has shown may help to lower cholesterol and prevent cancer by improving detoxification. Green Beans -Excellent source of Protein, Fiber, and Complex Carbohydrates. Good source of Folic Acid and Molybdenum. Provides significant amounts of Iron, Phosphorus, Magnesium, Manganese, and Potassium. -Major health benefit is their ability to lower cholesterol. -Has shown that the high fiber contained prevents blood sugar levels from rising too rapidly after a meal. Good choice for individuals with diabetes, insulin resistance, or hypoglycemia. Peas -Good source of Protein, Vitamin B, Magnesium, Phosphorus, Manganese, Iron, Potassium, Vitamin C, Vitamin K and Carotenes. -Green peas provide a little more additional nutrition and antioxidants. -Dried peas are an excellent source of fiber.
    [Show full text]
  • Health Benefits and Safe Handling of Salad Greens
    Salad Greens: Health Benefits and Safe Handling Fact Sheet No. 9.373 Food and Nutrition Series|Health by M. Bunning and P. Kendall* Benefits of Leafy planted in traditional rows, containers, or Quick Facts Salad Greens even as accents in flower gardens. • Lettuce, spinach, and other Leafy green vegetables are nutrient rich salad greens are an important because leaves contain the light-catching, Types of Lettuce part of a healthful diet energy-converting machinery of plants. Many types of lettuce are available in because they can be year- Salad greens contain Vitamin A, Vitamin the grocery store and may be purchased by C, beta-carotene, calcium, folate, fiber, round sources of vitamin A, the head or as prepackaged salad greens. vitamin C, and other nutrients. and phytonutrients (see Table 1). Leafy Different types have slightly different flavors. vegetables are a good choice for a healthful Some have a mild flavor and crisp texture; • Red and dark green leafy diet because they do not contain cholesterol others have a slightly bitter or tangy flavor vegetables are generally and are naturally low in calories and sodium. that adds a nice bite to mixed salads. Salad higher in antioxidants, Vitamin Many of the health benefits that leafy greens greens are popular world-wide so many of B6, and other nutrients than provide come from phytonutrients, unique the different types have become known by a lighter colored greens. compounds that provide protection for variety of names. Information about different plants. These compounds are becoming types of lettuce and salad greens is listed in • It is important to store recognized as part of a nutritious diet that Table 2.
    [Show full text]
  • Some of the Possible Varieties
    RELKA Living Greens Some of the Possible Varieties Contents Lettuces ......................................................................................................................................................... 4 Red Leaf..................................................................................................................................................... 4 Endive ........................................................................................................................................................ 5 Romaine Lettuce ....................................................................................................................................... 6 Butter Head ............................................................................................................................................... 7 Specialty Greens............................................................................................................................................ 9 Arugula ...................................................................................................................................................... 9 Kale .......................................................................................................................................................... 10 Microgreens ............................................................................................................................................ 11 Swiss Chard ............................................................................................................................................
    [Show full text]
  • 2015-2020 Dietary Guidelines for Americans — Page I 2015-2020 Dietary Guidelines for Americans — I Chapter 2
    DIETARY GUIDELINES FOR AMERICANS 2015-2020 EIGHTH EDITION DietaryGuidelines.gov This publication may be viewed and downloaded from the Internet at DietaryGuidelines.gov. Suggested citation: U.S. Department of Health and Human Services and U.S. Department of Agriculture. 2015–2020 Dietary Guidelines for Americans. 8th Edition. December 2015. Available at http://health.gov/dietaryguidelines/2015/guidelines/. The U.S. Department of Health and Human Services (HHS) prohibits discrimination on the basis of race, color, national origin, disability, age, sex and in some cases religion, in health and human service programs administered or funded by HHS. The HHS Office for Civil Rights (OCR) enforces the civil rights laws and regulations that prohibit discrimination in HHS administered and funded programs. To learn more about the civil rights obligations of recipients of federal financial assistance, visit OCR’s OCR Information for Providers web page (http://www.hhs.gov/civil-rights/for-providers/index.html). If you believe that you (or someone else) have been discriminated against in programs or activities that HHS directly operates or to which HHS provides federal financial assistance, you may file a civil rights complaint with OCR. Complaints can be filed in writing by mail, fax, e-mail using the Civil Rights Discrimination Complaint Form Package, or via the OCR Complaint Portal (https://ocrportal.hhs.gov/ocr/smartscreen/main.jsf). Additional information and assistance can be obtained by visiting the OCR website or by calling the Customer Response Center: (800) 368-1019; TDD: (800) 537-7697. Language assistance services for OCR matters are available and provided free of charge.
    [Show full text]